Mexican Crab Salad With Chilli Mayo |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Buy a decent brand of guacamole, that is one of the stars in this recipe. This is a cheat's way of eating something cool on a hot sunny day. There are a lot of robust, bold flavors here. Delia Smith Ingredients:
1 1/2 lbs crabmeat, picked clean |
3/4 lb guacamole, salad |
1/4 lb watercress |
1/4 lb baby spinach |
1/4 lb rocket, salad |
1 1/2 tablespoons mayonnaise |
1 1/2 tablespoons lea & perrins cooks helper chilli and garlic sauce |
2 tablespoons coriander leaves, chopped |
1 lime, juice and zest of, fresh |
cayenne pepper |
salt & freshly ground black pepper |
Directions:
1. A mere assembly job, which will begin with emptying the crab out into a bowl, then adding a seasoning of salt and freshly milled pepper followed by the juice and grated zest of half the lime and approximately 1 tablespoon of chopped coriander leaves.
2. Next you need another bowl and in that combine the mayonnaise and chilli and garlic sauce by whisking them together along with all but a teaspoon of the juice of the other half of the lime.
3. Do a bit of tasting here and add more chilli sauce if you like it hotter.
4. Now yet another bowl, to empty the salad into.
5. Give it a good seasoning of salt and pepper, then toss the leaves around in the rest of the lime juice.
6. Next divide the salad between the serving plates and place half the guacamole in the centre of each pile of salad leaves.
7. Divide the crab between the two servings, arranging it on top of the guacamole.
8. After that drizzle the chilli mayo over each crab and salad and sprinkle the rest of the coriander leaves and a little cayenne on top.
9. And that’s all there is to it, apart from some good bread, good butter and some very cold white wine.
10. Enjoy!
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